If you aren't trying to make it stick together for something like patties you don't need to add anything.

It will definitely taste different without the fat!

Have never had a problem making patties with my deer meat with nothing added.

[quote=SNIPERB🦝] Only time you need to add fat is if you want to make hamburgers or sausage./quote]

I always process my own venison hamburger, have never added beef or fat to it. It taste great too, & is healthier & less expensive doing it the way I've been doing it. It also creates less mess when I cook it because it is so lean.

... grind brisket in with it

I agree with Bruce T. When I was growing up my mother always added beef suet to the venison burger. Barf. She would chop that crap up and stuff it in the grinder as I turned the crank....yeah, it had an armstrong motor and I was the arm. I detested venison burger. After I and my Bride were the only ones in charge of burger, be that procurement, grinding and packaging..........and I flat refused to add anything to the venison. To this day I prefer it contains nothing but 100% pure, well trimmed deer.

P.S. to above......my mother did not like my burger at all. She insisted it needed suet to "give it flavor"! Go figure.

You spelled bacon wrong.

Well, the "add nothing" posts convinced me to go 100% venison. It's all ground up, vacuum sealed, and freezing. My wife and I talked, and she can add butter, lard or as she prefers, coconut oil. We fixed some up tonight, and it turned out great. She said it was moist enough as is. They need killing, they're getting fat on my ryegrass and turn row soybeans and corn. Thanks for your comments, I appreciate all of them.

Nice.You won't regret it.Healther to boot.

Good choice. I just finished eating 1 myself. 100% venison. Tasted amazing.

You guys can have that straight ground venison, all I use it for is jerky.

The house is smelling good today though, summer sausage, meat sticks and jerky....

Nothing beats a nice juicy all venison cheeseburger....yum...yum

Same here.I don't add anything.

YUP.I fry up mushrooms and onions in a separate pan to top off my burger.Also a Big slab of onion,then a nice slice of swiss cheese on top of all that.I like my burgers SLOPPY.

You ever try beef? lol

ADC,,I buy whole "Choice" Ribeyes from my local meat locker all the time.18-20 pounders.What I don't buy is burger. I will buy London broils and bottom rounds on sale and grind my own though. Also,,raised my own beefers for quite a few years.

Then you are aware something does beat an all venison burger.

BTW Chuck roasts make the best ground beef.

Why yes.A Venison burger with mushrooms, onions and a slice of swiss on it,,beats and all venison burger, And chuck roasts DO grind into good burger.

With beef you get that lard flavor.I would much rather have a 100% venison cheeseburger myself.